Persian Saffron Brown Rice

From Beverly Hills Farmgirl.

Serves 8 as a side dish

2 cups brown basmati rice
1 teaspoon Kosher salt
3 tablespoons olive oil, Earth Balance or unsalted butter
A large pinch (about 1 teaspoon) saffron threads, dissolved in 1/4 cup hot water

1. In a large bowl, cover the rice with plenty of lukewarm water and swish around with your hands. Allow to soak for 1 – 3 hours, the longer the better (this process removes residual grit and starch, allowing the rice to give off a delightful perfume that unwashed rice does not have).

2. Drain the rice into a colander; bring a medium heavy pot (with a tight-fitting lid) of water and the salt to a boil (as if you were cooking pasta). Boil the rice uncovered for about 10 minutes, until the rice is al dente. Drain the rice once again into the colander. Pour the oil into the bottom of the pot, stir in about a cup of par-cooked rice, a tablespoon of the saffron water and 1/2 cup of water, and spread it out flat with the back of the spoon. Now pour back the rest of the rice into the pot without stirring. Place a kitchen towel on top and cover with the lid. Allow to steam over a very low flame until fluffy, 40-50 minutes (be very careful the bottom is not burning). Check the rice and add water if needed to continue cooking until fluffy and dry. Remove from the heat to a damp surface (this will help free the crust from the bottom of the pot). Sprinkle the remaining saffron water on top and cover again. Allow the pot to cool for 10 minutes.

Here are some ways to customize your Persian Saffron Brown Rice. Serve them on the side or mixed in:

— Sautéed onions, cooked lentils, currants, cinnamon and cumin, pine nuts
— Sautéed onions, dates, cardamom, pistachios
— Fresh mint, marinated artichokes hearts, cooked peas and lemon zest
— Chopped scallions and assorted fresh herbs
— Sautéed julienned carrots, dried apricot bits, dates, pistachios, orange zest, ginger, nutmeg and cinnamon (Jeweled Rice)
— Fresh fava or lima beans sautéed with scallions, fresh dill and garlic
— Moroccan Tofu Stew
— Tofu Tikka Masala
— Spinach Paneer
— Green beans sautéed with garlic, tomatoes and lime zest, topped with roasted cashews
— Fresh (or canned in water) pitted tart cherries with their juice (reduced to a syrup), slivered almonds, cinnamon
— Sautéed onions and zucchini, tofu, garlic, lemon zest
— Sautéed onions and spinach, chick peas, yellow raisins, turmeric, cumin, cinnamon, pine nuts
— Pomegranate seeds, toasted walnuts, roasted butternut squash, pomegranate molasses